Heat the oil in a Dutch oven or medium-size pot over medium-high heat. Add the gingerroot and scallions
and stir. Add the spareribs and stir-fry 1 minute to brown them slightly.

Add the soy sauce, sugar, vinegar, and wine. Bring to a boil and reduce the heat to low; cover and simmer, stirring occasionally, about 45 minutes.

Arrange the shredded Chinese cabbage leaves on each dim sum plate and top with the spareribs; serve hot.

Tips & Techniques

Do Ahead: The dish can be prepared ahead of time through step 2 and left in the pot. Reheat thoroughly on the stove before serving.

About Chin Kiang Vinegar: Made from fermented rice, Chin Kiang vinegar has a rich, smokey taste. It is one of the black vinegars, and gets its name from the Chinese province where it is made. Find it in Asian food stores.